"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Creamy Curry Vegetable Chowder Recipe

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This recipe for Creamy Curry Vegetable Chowder, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terresa Tew
Added: Thursday, September 28, 2006


4 c. fresh cauliflower, chopped
2 c. fresh broccoli, chopped
1 c. carrots, thinly sliced
1 c. chicken broth
In a large saucepan combine. Bring to a boil, cover and
simmer for 6-8 minutes.

1 can cream of chicken soup
1 c. evaporated milk
1 tsp. curry
tsp. salt

Cover and simmer 7 minutes to blend flavors.

Personal Notes:
Personal Notes:
Even though it's made with curry, the milk product
makes it a non-spicy soup. And, if in a hurry, you may
substitute the fresh vegetables for 7 cups of frozen
vegetable medly.




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